The pork chop is hidden under all those veggies. 5 thin-cut, bone-in pork chops
Kosher salt and ground pepper
4 ears of corn, cut into 3 pieces
5 potatoes, thinly sliced crosswise
1 lb bag baby carrots
1 bunch green onions, chopped
Barbecue sauce, homemade or prepared
Cut 5 pieces of aluminum foil, each about 12 inches long. Spray each sheet of foil with non-stick spray. Lay down one pork chop on each sheet. Season each pork chop with salt and pepper. Evenly divide the corn, potatoes, carrots and green onions and place on top of the pork chops. Sprinkle salt and pepper on top of the vegetables. Pour barbecue sauce on top, about 1/2 cup.
Cut 5 more pieces of foil to be the same size as the others. Top each foil packet with another piece of foil and fold the edges, sealing very well.
When ready to cook, set the grill to medium. Place the packets on the grill and cook for 15-20 minutes, or until the pork is cooked through and the vegetables are tender. To serve, cut a a big X across the tops of the foil packets. Either pour the contents onto a plate or serve in the foil.
Yields 5 grill packets.
Rookie's Notes: In the picture, you will see that I cut the potatoes in chunks. They weren't as cooked as I would have liked, so in the recipe, I wrote to slice the potatoes thinly. They will cook quicker that way.
3 comments:
Forget the barbecue, these are what I politically incorrectly call Hobo dinners (hey, that's what my scoutmaster told me they were!) and they are best enjoyed when cooked in the coals of an open campfire somewhere up the canyon (South Fork is really nice this time of year and hey, it's wet, so they probably haven't put in fire restrictions yet!)
I love this idea!! I have made some pouch fish dishes before, but never tried it on the BBQ. Can't wait to try it out!
This is a fantastic idea for when Hubby offers to "help" by grilling some nights. I end up doing all the prep anyway & this way I'd have less clean up. Smart!
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